Cooking Shish Kebabs the Right Way

Ah, Shish Kebabs. Many people’s memory of a shish kebab is an incongruous combination of uncooked vegetables and tough chewy overcooked meat. Whether it is a flaccid bit of zucchini or the escaping tomato, there are many ways do shish kebabs wrong, which is why they have a pretty bad rep. We were determined to find a way that is both pleasurable to eat, and doesn’t require a lot of fluffing around. I tried a number of different techniques from my disturbingly large collection of cookbooks as well as online, and we found a lot of recipes but none that really satisfied all our criteria.

The main problem with shish kebabs is that the meat cooks much faster than most vegetables. This makes your vegetable choices actually quite limited. We had the best results with bell peppers and onions. They cook at a similar rate to lamb and the combination suits perfectly. We tried using a rub on the kebab, but because the meat cooks too quickly, it leaves an unappetizing taste and texture. However, marinades work fantastically.